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    Honey-Mustard Chicken


    Source of Recipe


    Campbell's CookBook


    List of Ingredients


    • Hot cooked rice
    • 1T. butter
    • 4 skinless, boneless chicken breast halves (about 1 lb.)
    • 1 can Campbell's condensed Cream of Chicken Soup
    • 1/4c. mayonnaise
    • 2T. honey
    • 1T. spicy brown mustard
    • Coarsely chopped toasted pecans or walnuts
    • Fresh parsley sprigs for garnish


    Instructions


    1. Prepare rice as directed. Meanwhile, in 10 inch skillet over medium-high heat, in hot butter, cook chicken 10 mins. or until browned on both sides.
    2. Remove; set aside. Spoon off fat. In same skillet, combine soup, mayonnaise, honey, and mustard.
    3. Heat to boiling. Return chicken to skillet. Reduce heat to low.
    4. Cover; cook 5 mins. or until chicken is no longer pink, stirring occasionally.
    5. To serve, arrange chicken over rice. Stir sauce and spoon over chicken. Sprinkle with pecans. Garnish with parsley, if desired.
    6. Makes: 4 servings
    7. Prep time: 5 mins.
    8. Cook time: 20 mins.
 

 

 

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